Vietnamese

A creative twist on Bún Đậu Mắm Tôm where the components are rolled together in rice paper wrappers, offering a different way to enjoy the flavors, served with the classic dipping sauce.

Rice paper wrappers · Vermicelli noodles (bún tươi) · Firm tofu · Pork belly

A vegetarian adaptation of the classic Bún Đậu Mắm Tôm, replacing meat with a variety of flavorful fried and fresh vegetables, while retaining the iconic tofu and pungent shrimp paste sauce (can be made vegetarian).

Vermicelli noodles (bún tươi) · Firm tofu · Eggplant · Mushrooms (e.g., oyster, shiitake)

A classic and beloved Vietnamese dish featuring vermicelli noodles, fried tofu, and various grilled or boiled meats, all served with a pungent fermented shrimp paste dipping sauce (mắm tôm).

Vermicelli noodles (bún tươi) · Firm tofu · Pork belly · Fermented shrimp paste (mắm tôm)

A variation of spicy fish noodle soup, this Hanoi-style version (Bún Chả Cá Lã Vọng) often features grilled fish cakes and a clearer, lighter broth, though it shares the spicy element.

Firm white fish fillets (e.g., catfish, tilapia) · Ground fish paste (for cakes) · Rice vermicelli noodles (bún) · Dill

A classic and vibrant spicy fish noodle soup from Hai Phong, characterized by its flavorful broth, tender fish, and fresh herbs.

Snakehead fish (or other firm white fish) · Rice vermicelli noodles (bún) · Turmeric powder · Annatto seeds (for color)

A regional variation of Bún Cá Rô Đồng, this version from Central Vietnam incorporates a slightly spicier and more complex broth, often including ingredients like annatto seeds for color and a touch of lemongrass for aroma, alongside the signature dill and fish cakes.

Snakehead fish fillets · Rice vermicelli noodles (bún) · Dill · Scallions

A simplified version of the classic Bún Cá Rô Đồng, this recipe uses pre-made fish cakes and a quicker broth preparation to save time, while still capturing the essential flavors of dill and turmeric.

Pre-made snakehead fish cakes · Rice vermicelli noodles (bún) · Chicken or fish broth (low sodium) · Turmeric powder

A classic Northern Vietnamese noodle soup featuring delicate, pan-fried snakehead fish cakes and a fragrant, turmeric-infused broth. This version emphasizes the traditional preparation of the fish and the complex flavor profile of the broth.

Snakehead fish fillets · Rice vermicelli noodles (bún) · Turmeric powder · Dill

A richer variation of Bún dọc mùng, this recipe incorporates thinly sliced beef alongside the traditional pork ribs and dọc mùng. The prominent use of fermented shrimp paste (mắm tôm) gives it a distinctively pungent and savory depth, characteristic of some regional Vietnamese flavors.

Pork ribs · Beef sirloin or flank steak · Pickled nettle stems (dọc mùng) · Shrimp paste (mắm tôm)

A simplified version of the classic Bún dọc mùng, using pre-cooked pork or ham to significantly reduce cooking time. It retains the signature tangy flavor from the dọc mùng and the savory broth, making it a faster weeknight option.

Pre-cooked pork or ham · Pickled nettle stems (dọc mùng) · Shrimp paste (mắm tôm) · Garlic

A classic and refreshing Vietnamese noodle soup featuring tender pork ribs, sour pickled bamboo shoots (dọc mùng), and a savory broth. This dish is known for its unique tangy and slightly sour flavor profile, balanced by the richness of the pork.

Pork ribs · Pickled nettle stems (dọc mùng) · Shrimp paste (mắm tôm) · Shallots

A regional variation of Bún ốc, popular in Northern Vietnam, this version incorporates the unique textures and flavors of unripe banana blossoms and fried tofu, creating a more complex and hearty soup.

Snails (ốc) · Rice vermicelli noodles (bún) · Fried tofu · Unripe green bananas

A simplified version of the classic Bún ốc, this quick recipe uses pre-cooked snails and a more streamlined broth preparation for a delicious meal on a busy day. It retains the signature tangy tomato flavor.

Pre-cooked snails (canned or vacuum-sealed) · Rice vermicelli noodles (bún) · Canned diced tomatoes · Chicken or vegetable broth

A classic and beloved Vietnamese noodle soup featuring a rich, tangy broth made with tomatoes and fermented shrimp paste, tender rice vermicelli noodles, and savory snails. Garnished with fresh herbs and chili for a vibrant flavor explosion.

Snails (ốc) · Rice vermicelli noodles (bún) · Tomatoes · Tofu (fried)

A regional variation of Bún Riêu Cua, popular in Northern Vietnam, that incorporates the unique chewy texture and subtle brininess of snails into the crab and tomato broth.

Fresh water crabs · Escargots (snails) · Tomatoes · Annatto seeds

A flavorful vegetarian adaptation of Bún Riêu Cua, using mushroom and tofu to mimic the texture and umami of the original, while retaining the signature tomato-based broth.

Mixed mushrooms (shiitake, oyster) · Firm tofu · Tomatoes · Annatto seeds

A classic and beloved Vietnamese noodle soup featuring a rich, savory broth flavored with crab paste, tomatoes, and pork. It's a complex yet comforting dish with a vibrant orange-red hue.

Fresh water crabs · Pork shoulder · Tomatoes · Annatto seeds

A creative vegetarian adaptation of Bún Mọc, using plant-based 'pork' meatballs and a flavorful vegetable broth to mimic the original's comforting qualities. Wood ear mushrooms and aromatic herbs provide depth.

Vegetable broth · Vegetarian 'pork' meatballs · Dried wood ear mushrooms · Vegetarian fish sauce (or soy sauce)

A simplified version of Bún Mọc that uses store-bought or pre-made pork meatballs to save time, while still capturing the essence of the classic noodle soup with a flavorful broth and mushrooms.

Pork bone broth (store-bought or homemade) · Pre-made pork meatballs · Dried wood ear mushrooms · Fish sauce

A classic Vietnamese noodle soup featuring a clear, savory broth made from pork bones, infused with the earthy aroma of wood ear mushrooms, and served with delicate, handmade pork meatballs. It's a comforting and flavorful dish, often enjoyed for breakfast or lunch.

Pork bones (for broth) · Ground pork · Dried wood ear mushrooms · Shrimp paste